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smells great, tastes great, and easy!!! I think the cream cheese is a great added bonus! Found it in an old church cookbook.
- add a small amount of water to the bottom of your crock pot, then add the chicken breasts, Italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. The chicken should be tender enough to shred. Take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside.
- In the crock pot pour enchilada sauce. Then rip the tortillas into strips and set in the sauce.
- Layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top.
- Let this cook for an hour or two and serve. Great with Sour cream on top.